INGREDIENTS
3 TBSP olive oil or clarified butter
1/2 cup crumbled vermicelli noodles
1/2 cup pine nuts
1 onion or shallot finely diced
1 lb lean ground beef
1 tsp salt
1/4 tsp each of ground allspice, ground cinnamon, nutmeg and ground black pepper.
1 bay leaf (optional)
1/2 teaspoon each of pomegranate molasses and Worcestershire sauce
2 cups medium grain rice (white or brown basmati)
3.5 - 4 cups water or beef broth
PREP
In medium cooking pot over medium, heat olive oil or butter. Add pine nuts and vermicelli noodles continue to stir until light brown.
Add the chopped onion and sauté for 1-2 minutes. Add ground meat and continue to cook, stirring and breaking up the meat.
As the meat browns, mix in the spices, pomegranate molasses, Worcestershire sauce and optional bay leaf.
Turn down heat to simmer and allow to cook for about 15 minute's to blend the flavors. The meat should be cooked through and slightly to no longer pink.
Gently add the rice and turn up heat to high. Continue to stir the mixture for a minute to blend the mixture and add the water or broth.
Bring the liquid to a boil and then turn heat to low and cover; let cook for 20 - 30 minutes or until moisture has completely been absorbed and the rice is no longer hard or sticky. Remove from heat and set aside for 10 minutes.
Remove the bay leaf and serve on a large round serving platter and an elaborate garnishing of pomegranate seeds.
Sahtain! Enjoy.